Sugared Raspberries Recipe

Capture the vibrant taste of summer with these sugared raspberries! This old-fashioned, no-cook method preserves the fresh flavor of juicy raspberries, creating a delicious spread for bread, a delightful cake filling, or a stunning dessert topping. Perfect for using up your garden bounty or enjoying year-round, these sugared raspberries will keep for over a year in the refrigerator. Easily adaptable to blackberries or strawberries, but raspberries truly shine in this simple recipe. Adapted from Edna Lewis and Scott Peacock's *The Gift of Southern Cooking*. Discover the magic of homemade preserves – perfect for gifting or enjoying yourself!

Prep Time 15 mins
Cook Time 10 mins
Calories 838 kcal
Protein 2g
Rating 2.0 (3 Reviews)
Sugared Raspberries 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sugared Raspberries

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How to Make Sugared Raspberries

  1. Wash and gently pat dry 4 cups of fresh raspberries.
  2. In a large bowl, gently crush the raspberries with a potato masher or fork. Leave some whole berries for texture.
  3. Add 2 cups of granulated sugar to the crushed raspberries.
  4. Stir gently to combine the sugar and raspberries until the sugar is mostly dissolved and the raspberries are evenly coated.
  5. Transfer the sugared raspberry mixture to sterilized jars, leaving about ½ inch of headspace at the top.
  6. Seal the jars tightly and refrigerate for at least 24 hours to allow the flavors to meld. The raspberries will release their juices as they sit.
  7. Enjoy your homemade sugared raspberries on bread, in cakes, or as a delightful dessert topping! They will keep for a year or more in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

820g

Fat

0g

Carbs

71g